Masaley Waara Bhee Basar! Stuffed Lotus stem in Onion base

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Lotus stem

One of the best thing about having thoughtful friends, is that they know how to make you happy with sweet, kind gestures! So when our family friend Mrs. R. Khubnani, came to know about my love for the lotus stem, she was kind enough to get some for me, all the way from Ulhasnagar. Now, Sindhis might be aware of the fact that there are only handful places in India and abroad where you get the real Bhee, and not the dried sticks, or awful frozen pieces. And obviously, Ulhasnagar is one such place!
Half of my mind wanted to savor the sinful, fried, stuffed Bhee tikkis, coated with chickpea batter, while the other half wanted to enjoy simple subzi. Finally, it was a hotchpotch of both and I ended up cooking bhee basar stuffed lotus stem in onion subzi 🙂

stuffed lotus stem subzi

4.0 from 4 reviews
Masaley waara Bhee Basar!Stuffed Lotus stem in onion base
Recipe type: Maincourse
Serves: 2-3
Prep time:
Cook time:
Total time:
Lotus stem stuffed with spiced up green masala and cooked in Onion base.
  • 5 pieces of Lotus stem or Bhein, each of approximately 2 inches.
For stuffing:
  • 3 Green chillies
  • 4 Garlic cloves
  • Coriander leaves, a handful
  • Ginger about an Inch size
  • Salt as per taste
  • ¼ tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1tbsp of oil
For Subzi (Onion Base)
  • 2 large Onions
  • 2 medium sized tomatoes
  • Ginger about 1″
  • Garlic 2-3 cloves (optional)
  • Green chillies 2 or more depending upon your taste
  • 1 /4 tsp Garam Masala
  • ½ tsp Turmeric powder
  • 1 tsp coriander powder
  • Salt to Taste
  • 3 tsp Oil
  • Fresh coriander leaves for garnishing
  1. To clean the lotus stem, scrape out the mud layer with blunt knife and rinse under running water. If needed, use long toothpicks to clean the muddy pores of lotus stem.
  2. Pressure cook the stems with some salt and few drops of oil ( or a piece of raw papad) and water till 2 whistles or till theBhein is just cooked.
  3. Remove the Bhein from cooker, slit vertically and place aside.
  4. Make the stuffing by pounding, coriander leaves, chopped green chilies, garlic and ginger, using mortar and pestle,till coarse and add some salt, turmeric powder and coriander powder.
  5. Heat 1tbsp oil in a pan and saute the stuffing for few minutes, just to get rid of rawness, taking care that the colour of stuffing do not change to brown.Carefully stuff Bhein with this stuffing. Now slice each Bhein piece into 2.
  6. In the same pan add 3 tsp of oil, and saute chopped onions for few seconds and add crushed ginger and garlic.
  7. When onions turn translucent, add chopped tomatoes, green chillies and cook for a while.
  8. Lower the heat, add some salt and all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water.
  9. Add stuffed Bhein and gently mix it.Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then.
  10. Cook for about 15 minutes.
  11. Garnish with coriander and mint leaves and serve with hot phulka or steamed rice or as a side dish with Dal rice.


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6 thoughts on “Masaley Waara Bhee Basar! Stuffed Lotus stem in Onion base

  1. Lovely. Must be tasting awesome.

  2. nice recipe, seems delicious.. will definitely try it this weekend 🙂

  3. Hi Alka,

    You have been lost for a while no new recipes from you!

    Hope to see you back soon

  4. great
    i love your blog a lot.

  5. I love lotus seeds.The one in between the small cone in the middle of lotus.This is very new dish for me .I gave 2 stars bcz its difficult to clean the holes right ?.Correct me if i am wrong .

  6. sirr i just love this dish plz send me rep in urdu font plzz sir

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